- 15 mins
- 20 mins
Ingredients
- 1 egg
- 1 tablespoon water
- 2 teaspoons butter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced or pressed
- 2 to 2 1/2 cups cooked white rice, cold
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon hoisin sauce, optional
- 1/3 cup frozen peas
- 1 cup cooked, chopped chicken meat
- 2 scallions, sliced
Preparation
Step 1
‘You must chill the rice’. So cook the rice a day ahead and refrigerate. This allows the surface of the rice to harden so the grains stay separate when cooked a second time, instead of clumping.
In a large skillet, heat oil and then reduce heat to medium and saute onion until soft and halfway through cooking time, add the garlic.
Add rice, soy sauce, hoisin if using, peas and chicken to skillet. Stir well, then spread in even layer, pressing down with spatula. Cook over medium heat until rice starts to brown, then stir, scraping pan, press flat again, and cook for another 1 to 2 minutes. Add scallions and egg (which is beaten with water and cooked on a flat pan and cut into thin strips), stir, and serve hot.
Easy, simple and tasty in no time!